If you adore the sweet, briny taste of shrimp and crave a dish that is crispy on the outside and tender on the inside, you are going to fall head over heels for this Shrimp Cakes Recipe. It’s a delightful way to turn simple ingredients into golden, flavorful little patties that make the perfect appetizer or light meal. Every bite bursts with the freshness of shrimp, the subtle heat of Old Bay seasoning, and the satisfying crunch of panko breadcrumbs, creating a dish that’s irresistibly satisfying. Whether you’re whipping up a family dinner or impressing friends at your next gathering, this Shrimp Cakes Recipe is a gem you’ll want to keep in your culinary repertoire.

Ingredients You’ll Need
These ingredients may look straightforward, but each plays a crucial role in delivering the amazing taste, texture, and eye-catching color of these shrimp cakes. From the fresh shrimp to the crunchy panko, every component works in harmony to create a dish that’s more than the sum of its parts.
- 1 pound raw shrimp, peeled and deveined: The fresh star of the dish, finely chopped to create the perfect texture for the cakes.
- 1/4 cup finely chopped green onions: Adds a mild oniony bite and a pop of green color.
- 1/4 cup finely chopped red bell pepper: Provides sweetness and vibrant red hues to brighten up the cakes.
- 2 tablespoons chopped fresh parsley: Herbaceous freshness to balance the seafood flavors.
- 1 large egg: The binder that holds everything together flawlessly.
- 1/4 cup mayonnaise: Creamy richness that keeps the cakes moist inside.
- 1 tablespoon Dijon mustard: A subtle tang that lifts and sharpens the flavor profile.
- 1 teaspoon Old Bay seasoning: Essential for that classic seafood seasoning punch.
- 1/2 teaspoon garlic powder: Adds gentle depth and aromatic warmth.
- 1 cup panko breadcrumbs (divided): Half mixed inside for texture, half for that perfect crispy coating.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: Simply seasoning to enhance all the natural flavors.
- 2 tablespoons olive oil: For golden frying that seals in flavor and crunch.
How to Make Shrimp Cakes Recipe
Step 1: Combine the Ingredients
Start by tossing the finely chopped shrimp, green onions, red bell pepper, and parsley into a large bowl. Add the egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, half of the panko breadcrumbs, salt, and pepper. Use a spoon or your hands to mix everything thoroughly until you get a cohesive, sticky mixture. The mayonnaise and egg work together to bind all these fresh ingredients beautifully.
Step 2: Form the Patties
Divide the shrimp mixture into eight equal portions and shape each into a small, compact patty. This hands-on step is fun and lets you feel the perfect texture. For an extra tip, chill the formed patties in the refrigerator for 15 minutes to ensure they hold their shape better when you cook them. It’s a little extra effort that pays off big time!
Step 3: Coat the Shrimp Cakes
Pour the remaining panko breadcrumbs into a shallow dish. Gently press each chilled patty into the panko to coat all sides evenly. This makes sure each shrimp cake gets that irresistible crunch when fried.
Step 4: Fry to Golden Perfection
Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the shrimp cakes. Cook each side for 3 to 4 minutes until the crust is beautifully golden brown and the shrimp inside is cooked through. Transfer the finished cakes to a paper towel-lined plate to drain excess oil. Your kitchen is about to smell amazing!
How to Serve Shrimp Cakes Recipe

Garnishes
A squeeze of fresh lemon juice brightens the shrimp cakes wonderfully and cuts through their richness with a citrusy zing. You can also sprinkle chopped parsley or green onions atop for a fresh, colorful finish. Pairing with a tangy aioli or a cool, creamy dipping sauce takes this dish from great to show-stopping.
Side Dishes
These shrimp cakes love company! Serve them alongside a crisp green salad or a vibrant coleslaw. For something heartier, roasted vegetables or garlic mashed potatoes complement their flavors beautifully. The contrast between warm, crispy cakes and fresh sides makes for a truly satisfying meal.
Creative Ways to Present
Take this recipe beyond the plate by serving shrimp cakes on small lettuce cups for a light, refreshing appetizer or stack them in mini slider buns for a fun party treat. You can even pair them with tropical fruit salsa for a playful fusion twist. The possibilities are endless, and each presentation invites a new way to enjoy these delicious cakes.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (they tend to disappear fast!), store them in an airtight container in the refrigerator. They stay fresh for up to 2 days and maintain their delightful flavor and texture.
Freezing
To freeze, arrange the uncooked patties in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. They keep best for up to 1 month. Cook them straight from frozen by adding a minute or two to the frying time to ensure they’re cooked through and crispy.
Reheating
Reheat leftover or precooked shrimp cakes in a skillet over medium heat to maintain their crisp exterior. Avoid microwaving if possible, because while convenient, it tends to make the crust soggy. Oven reheating at 350°F for about 10 minutes also works wonderfully to revive their crunch.
FAQs
Can I use frozen shrimp for this Shrimp Cakes Recipe?
Yes, you can! Just make sure to thaw the shrimp completely and pat them dry before chopping to avoid excess moisture. Dry shrimp will help your cakes hold together better and fry up crispier.
What can I use instead of mayonnaise in the recipe?
If you want a lighter option or don’t have mayo on hand, Greek yogurt or sour cream are lovely substitutes that still add creaminess and moisture to the shrimp mixture.
Can I bake the shrimp cakes instead of frying them?
Absolutely! Baking at 400°F for 12 to 15 minutes, flipping halfway through, is a great way to keep them lighter while still getting a nice golden crust. Just keep an eye on them to avoid drying out.
How spicy are these shrimp cakes?
The flavor is mild with a gentle kick from the Old Bay seasoning, but they are not spicy hot. If you want to turn up the heat, add a pinch of cayenne pepper or some finely chopped jalapeño to the mix.
Can this Shrimp Cakes Recipe be made gluten-free?
Yes! Simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The texture will still be wonderfully crisp and delicious.
Final Thoughts
This Shrimp Cakes Recipe is a little treasure of flavor and texture that’s surprisingly easy to pull together. Every step brings out the best in humble ingredients, making a dish that feels special but doesn’t require hours in the kitchen. I hope you enjoy making and sharing these golden bites as much as I do – they’re the perfect way to turn simple shrimp into an unforgettable treat for any occasion.
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Shrimp Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 8 shrimp cakes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
Delicious and easy-to-make shrimp cakes packed with fresh shrimp, vibrant vegetables, and bold seasonings. Perfect as a crispy appetizer or light meal, these golden-brown patties are pan-fried to perfection and can be served with your favorite dipping sauce or a squeeze of lemon.
Ingredients
Shrimp Cake Mixture
- 1 pound raw shrimp, peeled, deveined, and finely chopped
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh parsley
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Coating
- 1/2 cup panko breadcrumbs
For Frying
- 2 tablespoons olive oil
Instructions
- Prepare the mixture: In a large bowl, combine the finely chopped shrimp, green onions, red bell pepper, parsley, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, 1/2 cup panko breadcrumbs, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form patties: Shape the shrimp mixture into 8 small, evenly-sized patties to ensure uniform cooking.
- Coat patties: Place the remaining 1/2 cup panko breadcrumbs in a shallow dish. Gently press each shrimp cake into the breadcrumbs, coating both sides evenly for a crispy exterior.
- Heat the pan: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking.
- Cook shrimp cakes: Add the shrimp cakes to the skillet and cook for 3 to 4 minutes on each side, or until they develop a golden-brown crust and are cooked through.
- Drain and serve: Transfer the cooked shrimp cakes to a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce or a squeeze of lemon for added brightness.
Notes
- For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
- For a lighter option, bake the shrimp cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through cooking.
- Ensure shrimp is fully cooked through before serving to maintain food safety.
- Serve with tartar sauce, aioli, or cocktail sauce to enhance flavor.